Chicken: Chicken Puffs

Sue Freeman

Chicken Puffs

2 tb Butter
1/4 c Flour
Dash of salt
1 Egg
1/4 c Swiss Chesse (Shredded)

2 c Chicken (Cooked, Fine Chop)
1/4 c Celery (Finely Chopped)
2 tb Pimento (Chopped)
2 tb Dry White Wine
1/4 c Mayonnaise
Salt and Pepper to taste

Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate.

Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes.

Remove from oven; cool and split.

Combine ingredients for filling and mix well. Fill puffs and serve.

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